Thursday, March 16, 2017

Tangy Ranch Chicken for dinner tonight!

I am slowly getting back into my baking and cooking mode..I had some sort of a travel lag and was so tired.  I  didn't feel like doing a thing,  Thank goodness for my freezer.   I had frozen sauce and some desserts so we did fine for a few days and of course I made a nice omelet.  Hopefully you'll see I'm back in the saddle again with this nice and easy meal.   Happy Baking and cooking from my kitchen to yours!

Note: My daughter and hubby loved this.

2/3 cup Ranch Dressing (light ranch if you want to cut some calories)
1/3 cup yellow mustard (I only added 1 tablespoon)
3 tablespoons brown sugar
4 boneless chicken breasts

Mix salad dressing, mustard and sugar.  Pour 1/2cup sauce into serving bowl.(set aside)

Coat chicken with remaining sauce in greased baking dish.

Bake 350 degrees for approximately 25 minutes until done..Serve with reserved sauce.

Note:  This is a very tangy style chicken..Cut back on mustard or eliminate if you do not care for tangy!

Recipe courtesy of

Boiled potatoes with carrots, scallions and parsley saute in butter..

Note:  This meal can be prepared in a skillet as well..Cook chicken in 1 tablespoon canola oil until well browned about 10 minutes.  Stir in reserved sauce until chicken is glazed for approximately 5 minutes.


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